Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions

Nieto, Gema; Estrada, Margarita; Jordán, María J.; Garrido, María Dolores Pitarch; Bañón, Sancho

doi:10.1016/j.foodchem.2010.07.102

Cited by 66 publications

(50 citation statements)

References 39 publications

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“…Conversely, in cooked meat, aldehydes concentration showed a positive correlation with the concentration of PUFA in the muscle, such as C18:3 cis-6 cis-9 cis-12 (0.385, P = 0.030), C22:5 cis-4 cis-7 cis-10 cis-13 cis-16 (0.463, P = 0.008), and in tendency with C22:4 cis-7 cis-10 cis-13 cis-16 (0.330, P = 0.065). This is consistent with the fact that, generally, cooking represents a stress for meat, which increases the susceptibility of PUFA to lipid peroxidation as compared with raw meat (Nieto et al, 2011). Indeed, elevated cooking temperatures increase the rate of chemical reactions (Ahn et al, 1999).…”

Section: Resultssupporting

confidence: 85%

“…Indeed, elevated cooking temperatures increase the rate of chemical reactions (Ahn et al, 1999). Moreover, during cooking, endogenous antioxidant defences of muscle are inactivated and the iron-containing meat proteins such as myoglobin and haemoglobin are denatured, releasing free iron, a major oxidative catalyst in meat systems (Campo et al, 2003), which then enhances the interaction between the oxidants and the unsaturated fatty acid substrates (Nieto et al, 2011). Regarding the individual aldehydes, hexanal showed a tendency to be affected by the dietary treatment (P = 0.097), being lower in raw meat from lambs fed OCL diet when compared with the C diet.…”

Section: Resultsmentioning

confidence: 99%

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Volatiles in raw and cooked meat from lambs fed olive cake and linseed

Gravador

Serra

Luciano

et al. 2015

Animal

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This study was conducted to determine the effects of feeding olive cake and linseed to lambs on the volatile organic compounds (VOCs) in raw and cooked meat. Four groups of eight male Appenninica lambs each were fed: conventional cereal-based concentrates (diet C), concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L), concentrates containing 35% DM of stoned olive cake (diet OC), or concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The longissimus dorsi muscle of each lamb was sampled at slaughter and was subjected to VOC profiling through the use of SPME-GC-MS. In the raw meat, the concentration of 3-methylpentanoic acid was higher in treatment C as compared with treatments L, OC and OCL ( P < 0.01). Moreover the level of nonanoic acid was greater in treatments C and OC than in treatment L ( P < 0.05). With respect to alcohols, in raw meat the amount of 2-phenoxyethanol in treatment OCL was lower than in treatments C ( P < 0.01) and OC ( P < 0.05), while in cooked meat the amount of 1-pentanol was higher in treatment C than in treatment OC ( P < 0.05). Apart from these compounds, none of the lipid oxidation-derived volatiles was significantly affected by the dietary treatment. Therefore, the results suggest that the replacement of cereal concentrates with linseed and/or olive cake did not cause appreciable changes in the production of volatile organic compounds in lamb meat.

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Section: Resultssupporting

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Volatiles in raw and cooked meat from lambs fed olive cake and linseed

Gravador

Serra

Luciano

et al. 2015

Animal

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“…After this study, it was reported that both distilled leaves (rosemary and thyme) were readily accessible source of natural antioxidants in animal feedstuffs, these by-products were added to the feed of pregnant ewes [67][68][69][70][71]. As shown previously with the liposomes model system study, the meat of lambs from ewes fed with distilled rosemary and thyme leaf had lower levels of lipid oxidation and these additives were considered a good alternative to using synthetic antioxidant in animal diets.…”

Section: Liposomesmentioning

confidence: 65%

Modification of Fatty Acid Composition in Meat Through Diet: Effect on Lipid Peroxidation and Relationship to Nutritional Quality – A Review

Nieto¹,

Ros²

2012

Lipid Peroxidation

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“…rosemary, thyme, pomegranate, etc.) aimed to improve the quality and shelf life of sous-vide cooked meat, had been studied with interesting results (Nieto, Estrada, Jordán, Garrido & Bañón, 2011). Together, with Firo Vazquez ("El Olviar" restaurant, Moratalla, Murcia), they developed aromatic edible papers from different recipes featured on the menu, as well as several flavoured flours called Elaborinas ®(patent pending).…”

Section: Current Research Linesmentioning

confidence: 99%

Molecular Gastronomy in Spain

García-Segovía

Garrido

Vercet

et al. 2014

Journal of Culinary Science & Technology

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Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries with a more active implication in Molecular Gastronomy as a scientific discipline, but also in the use of ingredients, technologies and equipment from the scientific and technological universe in the culinary area. Nowadays, this is a well-established discipline in Spain, with a number of research groups covering related topics, several companies commercializing appliances and additives worldwide and renowned international chefs and many restaurants and companies committed to the collaboration with scientists for facing the future of Spanish gastronomy.

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Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions

Cited by 66 publications

References 39 publications

Volatiles in raw and cooked meat from lambs fed olive cake and linseed

Volatiles in raw and cooked meat from lambs fed olive cake and linseed

Modification of Fatty Acid Composition in Meat Through Diet: Effect on Lipid Peroxidation and Relationship to Nutritional Quality – A Review

Molecular Gastronomy in Spain

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